Easy Cinnamon Sugar Apple Cake

Easy Cinnamon Sugar Apple Cake: Your New Fall BFF

Hey friends, Wyatt here! Pull up a stool and let’s talk about that magical moment when autumn air turns crisp, orchards burst with ruby-red apples, and your kitchen starts smelling like a hug from Grandma. That’s exactly where this Easy Cinnamon Sugar Apple Cake comes in – your secret weapon for turning humble ingredients into pure, unapologetic joy. Imagine this: a tender, buttery sheet cake jam-packed with sweet-tart Honeycrisp apples, whispering warm spices in every bite, all crowned with a crackly cinnamon-sugar crust that’ll make you close your eyes and sigh. No fancy mixer? No problem. We’re keeping it real with one bowl, simple steps, and results that’ll have neighbors “just stopping by” suspiciously often. Whether you’re wrangling kids, hustling through workdays, or just craving a slice of comfort with your coffee, this cake’s your ride-or-die. So tie on that apron – let’s bake memories together!

Apple Orchards & Aunt Mabel’s Wisdom

Easy Cinnamon Sugar Apple Cake

Print Recipe

This light and tender sheet cake is packed with honeycrisp apples, gentle fall spices, and finished with a buttery cinnamon‑sugar crust. It’s simple to make, irresistibly cozy, and ideal for breakfast, dessert, or coffee breaks.

• Author: Wyatt Porter
• Prep Time: 20 mins
• Cook Time: 45 mins
• Total Time: 1 hour 5 mins

Ingredients

Scale 1x2x3x

Cake Batter:

1½ cups apple cider

⅓ cup melted coconut oil

1 Tbsp vanilla extract

1 large egg

½ cup maple syrup or honey

⅓ cup apple butter

2 cups all-purpose flour

1 tsp baking soda

½ tsp kosher salt

2–3 tsp cinnamon-pumpkin pie spice blend

2 cups thinly sliced Honeycrisp apples (no need to peel)

Topping:

½ cup granulated sugar

1 tsp cinnamon

1 Tbsp cold butter, shredded

(Optional: Serve with honey butter or whipped cream)

Instructions

Reduce Cider: In a small saucepan, simmer apple cider until reduced to about ¾ cup. Let cool slightly.

Mix Wet Ingredients: In a large bowl, whisk melted coconut oil, maple syrup or honey, apple butter, egg, vanilla, and reduced cider.

Add Dry Ingredients: Stir in flour, baking soda, salt, and spices. Fold in sliced apples gently.

Prepare Topping: In a bowl, mix sugar and cinnamon. Set aside.

Assemble Cake: Pour batter into a greased 9×13-inch pan. Sprinkle with cinnamon sugar and dot with shredded butter.

Bake: Bake at 325°F (163°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Serve: Let cool slightly, then slice and serve warm or at room temperature.

Nutrition

• Calories: 374
• Sugar: 30g
• Fat: 15g
• Carbohydrates: 50g
• Protein: 3g

This recipe? It’s got roots. Picture 10-year-old me, knee-deep in fallen leaves at Miller’s Orchard, stuffing my pockets with Honeycrisps while my great-aunt Mabel – a woman who wielded a wooden spoon like a scepter – chuckled. “Wyatt, sugar,” she’d say, wiping apple juice off my chin, “Good baking’s like life: use what’s ripe, keep it simple, and always add extra cinnamon.” Years later, when I found her tattered notebook with a similar apple cake scribbled in margarine-stained cursive, I tweaked it with my own twists (hello, reduced cider and coconut oil!). Now, every time that cinnamon-sugar crust crackles in the oven, I’m back in her flour-dusted kitchen, learning that the best recipes aren’t just measured in cups – they’re measured in moments. That’s the magic, y’all: one bite, and you’re home.

Gather Your Goodies

Cake Batter:

• 1½ cups apple cider – Simmered down to intensify flavor! Chef’s hack: No cider? Use 1 cup apple juice + ½ tsp cider vinegar.
• ⅓ cup melted coconut oil – Adds moisture without overpowering. Swap alert: Unsalted butter works too!
• 1 Tbsp vanilla extract – The flavor booster. Splurge on real extract if you can!
• 1 large egg – Our binding buddy. Room temp blends smoother.
• ½ cup maple syrup or honey – Pure maple syrup = earthy depth; honey = floral sweetness. Insight: Avoid pancake syrup!
• ⅓ cup apple butter – Secret weapon for apple-punch! Pantry save: Unsweetened applesauce in a pinch.
• 2 cups all-purpose flour – Spoon & level it, friends! No dense cakes here.
• 1 tsp baking soda – Lift master. Check it’s not expired!
• ½ tsp kosher salt – Balances sweetness. Note: If using table salt, reduce by ¼ tsp.
• 2–3 tsp cinnamon-pumpkin pie spice blend – Pumpkin pie spice = shortcut to cozy. DIY: Mix 1½ tsp cinnamon + ½ tsp ginger + pinch nutmeg/cloves.
• 2 cups thinly sliced Honeycrisp apples (unpeeled) – Skin on for color & texture! Sub: Gala or Fuji if needed.

Topping:

• ½ cup granulated sugar – Creates that addictive crust.
• 1 tsp cinnamon – Because more is always better.
• 1 Tbsp cold butter, shredded – Game-changer: Grates easier if frozen 10 mins!

Optional: Honey butter or whipped cream for serving.

Let’s Bake This Beauty!

Step 1: Reduce Cider (10 mins)
Pour cider into a small saucepan. Bring to a lively simmer over medium heat. Let it bubble and reduce until you’ve got about ¾ cup left – it’ll look slightly syrupy and smell like spiced apples! Chef’s tip: Stick a wooden spoon in; if it coats the back, you’re golden. Let it cool 5 mins (hot cider + eggs = scrambled surprise!).

Step 2: Mix Wet Ingredients (5 mins)
Grab a big bowl (no need for fancy mixers!). Whisk together melted coconut oil, maple syrup/honey, apple butter, egg, and vanilla. Pro move: Whisk the egg first in a small bowl before adding to avoid overmixing later. Slowly drizzle in the warm reduced cider while whisking – it’ll emulsify into a glossy, fragrant pool.

Step 3: Add Dry Ingredients & Apples (5 mins)
Place a sieve over the bowl and sift in flour, baking soda, salt, and spices. Why sift? No lumps = tender crumb! Gently fold with a spatula until just combined – a few flour streaks are okay! Fold in apple slices until evenly distributed. Overmixing alert: This isn’t bread dough! Tough cake = sad cake.

Step 4: Prepare Topping (2 mins)
In a small bowl, mix sugar and cinnamon. Grab that cold butter and shred it on a box grater (like cheese!). Toss butter shreds into the cinnamon sugar. Hack: Fork-mash it lightly – creates clumps that melt into caramel-y pockets.

Step 5: Assemble & Bake (45 mins)
Pour batter into a greased 9×13-inch pan (parchment paper liner for easy lifts!). Smooth the top. Generously sprinkle cinnamon-sugar mixture, then scatter butter shreds evenly. Bake at 325°F (163°C) on the center rack for 40-45 mins. Doneness test: Toothpick in center should come out clean (a few moist crumbs okay), edges pull away slightly. Ovens vary! Start checking at 35 mins.

Step 6: Cool & Serve (15 mins+)
Let cake cool in the pan on a rack for at least 15 mins. This lets the crumb set! Serve warm (hello, melty topping!) or room temp. Patience pays: Cutting too soon = crumbly mess.

Serving Up the Cozy

This cake shines brightest when it’s slightly warm – that cinnamon-sugar crust crackles like fall leaves underfoot! Slice it right in the pan for ultimate ease. For breakfast or brunch, keep it simple with a dusting of powdered sugar. Dessert calls for indulgence: dollop with honey butter (mix soft butter + honey to taste) or a cloud of barely-sweetened whipped cream. Coffee? Tea? Hot cider? Mandatory! It’s equally glorious solo, packed in lunchboxes, or reheated (10 secs in the microwave!) for midnight cravings. Gather ’round the table – this cake’s a people magnet.

Make It Your Own!

This recipe’s a canvas – paint it your way!

• Nutty Crunch: Fold ½ cup chopped pecans or walnuts into the batter.
• Boozy Twist: Add 2 Tbsp bourbon or spiced rum to the wet mix. Adulting achieved!
• Gluten-Free: Swap AP flour for 1:1 GF blend (like Bob’s Red Mill). Texture stays tender!
• Dairy-Free/Vegan: Use all coconut oil, swap egg for flax egg (1 Tbsp ground flax + 3 Tbsp water, sit 5 mins).
• Pear & Ginger: Replace apples with ripe pears + add 1 Tbsp fresh grated ginger to batter.

Wyatt’s Whispered Wisdom

This cake evolved from Aunt Mabel’s “church lady” version (which used a pound of butter and enough sugar to put you in a coma!). My lighter spin came after a… uh… incident involving a tipped mixing bowl and an apple avalanche that coated my dog in flour. Lesson learned: simplicity rules! The reduced cider trick? Stolen from a brilliant pie baker at a farmers’ market. Over the years, I’ve learned this cake’s magic isn’t just in the eating – it’s in the sharing. It’s been to potlucks, new baby celebrations, and even consoled a broken heart (mine, after burning batch #3). Pro tip: Bake a double batch. Freeze one. Future you will send past you a thank-you note.

FAQs: Your Cake Queries, Answered!

Q: Can I skip reducing the apple cider? It feels extra!
A: Technically? Yes (use ¾ cup plain cider/juice). BUT! Reducing concentrates flavor and removes excess water, giving a richer taste and better texture. Worth the 10 mins, promise!

Q: Why is my cake dense/gummy in the middle?
A: Two likely culprits! 1) Overmixing: Once you add flour, gentle folds only! Gluten overdevelopment = toughness. 2) Underbaking: Ovens lie. Use that toothpick test religiously. If edges darken too fast, tent with foil.

Q: Can I use different apples?
A: Absolutely! Honeycrisp are my fave for sweet-tart crunch. Granny Smith bring zing, Galas are sweeter. Avoid mealy types like Red Delicious. Mix & match for fun!

Q: The topping sank! Help!
A: Happens if the batter is too thin or oven temp too low. Ensure cider is reduced properly, measure flour correctly (spoon & level!), and preheat oven fully. Sprinkling topping just before baking helps it stay put.

Nutritional Nibble (Per Slice, Approx.)

Calories: 374 | Fat: 15g | Carbs: 50g | Sugar: 30g | Protein: 3g
Remember: This is cozy fuel, not a chemistry exam! Enjoy mindfully.

Final Thoughts

This Easy Cinnamon Sugar Apple Cake isn’t just a dessert—it’s a warm hug on a plate, a love letter to fall, and a celebration of simple pleasures. Whether you’re chasing the smell of childhood memories, hosting brunch with friends, or just need something cozy with your coffee, this cake delivers every single time. With that crackly cinnamon crust, juicy apple bits, and one-bowl magic, it’s proof that you don’t need fuss to create something unforgettable. So bake it, share it, freeze it, or eat it straight from the pan—just promise you’ll savor every spiced, apple-kissed bite. Aunt Mabel would be proud.